There was something about using the vinegar and then allowing the dough to refrigerate overnight that it rolled out easier than any other crust I have tried. I believe the acidity improves the dough's ease of rolling out.

Reviewer:

This is the ultimate pie shell recipe. I have used this recipe for my chicken pot pie recipe for fifteen years and it turns out everytime. A true family favorite and loved by family and guests alike. Easy peasy lemon squeezy and yum delicious... enjoy

Reviewer:

I found this recipe to be a bit tender to work with, even after chilling it in the fridge for 24 hours. The pie I was making called for the crust to be double in thickness, so I used the whole recipe for one pie shell. I think that if I'd tried to roll the dough any thinner I would have had a mess on my hands. That being said, it did bake up to be very flaky and the flavor was not bad. I took a cue from one of the other reviews and used butter flavored shortening and I think that was a good idea. I can't say that I will use this recipe again.

Reviewer:

The best and easiest pie dough ever.Flaky,rich and a snap to roll out! My Aunt gave me this recipe and its just like my great grandmas only she used lard back in those days!Super recipe for the new bakers in the world!

Reviewer:

I have never cooked a pie from scratch. I used this my first time and it turned out great. I don't know if there is better one but, this one was easy for me. I smoothed it out with wet hands when I put it in the pie pan.

Reviewer:

I love this recipe...It is my go to pie crust recipe.... I refrigerated my shortening before cutting it into my flour mixture...depending on humidity levels I either used or omitted the 1/2 tbsp water. Other than that this is a keeper...

Reviewer:

I tried this and it worked,, so what you say? Well I have tried to make piecrust for 45 years and this is the first one that ever turned out. Great for beginners, this recipie will give them confidence!